these orange-flavoured cookies are soft and light, made with almond flour and loaded with poppyseeds.
While it seems like spring is around the corner, there’s still a certain anxiety permeating the air (at least around me!) simply because of the pandemic and the fact that, at least in Montreal, Canada, we’re actually *still* in lockdown with strict curfew, which doesn’t appear to be lifting, even with the warmer weather. That being said, I still can’t help but dabble in a few more spring-y or summer-y (dare I say it) flavours, perhaps due to the fact that I had a massive case oranges I bought recently, or perhaps due to the fact that I actually just love the orange flavour (and lemon flavour, let’s be real) in baking.
So yes, after a recipe that was orange-cranberry miniature loaves, I am back with orange poppyseed cookies. This isn’t the first time I’ve done the orange-poppyseed combination, however it is the first time I’ve ever tried such a pairing in a cookie format. And ooueeyy it turned out delicious, the perfect sort of cookie you could actually start your day with, and enjoy with a hot coffee as you ease into your workflow. It’s got a delicate and sweet orange flavour, with the little poppyseeds sprinkled through out adding a bit of a texture to them. However, these cookies are very soft overall, due to the almond flour.
These cookies call for two cups of almond flour, which is the only flour called for in this recipe, to result in the perfect soft and chewy cookie. I use fresh-squeezed orange juice (approximately one medium or large orange) as well as orange zest for the flavour, alongside vanilla extract and honey, it balances out perfectly.
Because you’re using almond flour, these cookies will generally keep their exact shape and similar size– they’ll get a bit bigger while they bake, but not too much. I tend to use a tablespoon of batter per cookie, and then flatten each cookie directly on the parchment paper-lined baking tray.
All in all, these cookies are quite easy to make, despite the fact that they may look otherwise!! I’d love to see your creation, if you try making this recipe, let me know by tagging me on IG @grainfreee.
A few related recipes if you’re looking for some delicious grain free citrus recipes:
- ORANGE POPPYSEED MUFFINS (coconut flour)
- MINI ORANGE CRANBERRY LOAVES (coconut flour)
- MINI LEMON LOAVES (coconut flour)
- LEMON CHERRY MUFFINS (coconut flour)
orange poppyseed cookies: ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1 egg
- 1 tbsp pure vanilla extract
- 1 tsp orange zest
- 3 tbsp fresh-squeezed orange juice
- 1/4 tsp apple cider vinegar
- 3 tbsp honey
- 3 tbsp melted butter
- 1 tbsp black poppyseeds
orange poppyseed cookies: how to
- In a medium or large bowl, mix the almond flour, baking soda and zest together.
- Add in the wet ingredients, starting with the orange juice, apple cider vinegar, vanilla extract, butter and honey, combining well.
- Add the egg, continuing to combine until it’s well mixed in. Finally, fold in the poppyseeds.
- On a baking tray prepared with parchment paper, scoop out a tablespoon of the cookie batter placing them a few inches apart on the tray.
- Flatten each cookie down with the palm of your hand, wetting it with a bit of water to facilitate.
- Bake the cookies in a preheated at 350 for 10 minutes. Remove from oven and allow to cool.
- Store in the fridge or freezer.
orange poppyseed cookies (grain free, scd diet)
Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1 egg
- 1 tbsp pure vanilla extract
- 1 tsp orange zest
- 3 tbsp fresh-squeezed orange juice
- 1/4 tsp apple cider vinegar
- 3 tbsp honey
- 3 tbsp melted butter
- 1 tbsp black poppyseeds
Instructions
- In a medium or large bowl, mix the almond flour, baking soda and zest together.
- Add in the wet ingredients, starting with the orange juice, apple cider vinegar, vanilla extract, butter and honey, combining well.
- Add the egg, continuing to combine until it's well mixed in. Finally, fold in the poppyseeds.
- On a baking tray prepared with parchment paper, scoop out a tablespoon of the cookie batter placing them a few inches apart on the tray.
- Flatten each cookie down with the palm of your hand, wetting it with a bit of water to facilitate.
- Bake the cookies in a preheated at 350 for 10 minutes. Remove from oven and allow to cool.
- Store in the fridge or freezer.